Spring lamb making a summery salad

4 servings
15 min
25 min
Very Easy


Number of serving: 4
1 tbsp garlic oil

2 - 3 lamb backstraps weighing 500 - 600 g

10-12 thicker asparagus spears

250 g mixed salad leaves

1 small bunch mint

1 small bunch coriander

4 x 15 ml tbsp fish sauce

2 x 15 ml tbsp redcurrant jelly

4 x 15 ml tbsp rice wine vinegar

2 tsp light soy sauce

2 spring onions

2 red chillies


  • Heat a heavy based pan and smoosh the garlic oil over each side of the lamb backstraps.
  • Cook them about 4 minutes on one side and a scant minute on the other. Remove the lamb to a warm bowl, cover and set aside.
  • Leaving the pan on the heat, add the asparagus, and cook until it is slightly charred, but still 'tender-crisp'. Transfer the asparagus to a chopping board.
  • Whisk the dressing ingredients together. Cut the asparagus in half lengthways, and then cut each half into three on the diagonal.
  • Drain the meat juices from the bowl into the dressing, and then finely slice the meat across the grain.
  • Pop the salad leaves into a large bowl, pour over the dressing and toss together. Transfer the leaves onto a large serving platter, leaving the excess dressing behind. Sprinkle over the mint and coriander.
  • Dunk the asparagus into the dressing, before arranging them over the leaves, once again leaving behind the dressing.
  • Finally add the slices of lamb to the dressing, toss them about and then pop slices of meat over the leaves. Serve immediately.


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